Desserts
Mexican Style Rice Pudding
Prep Time
15 min
Cook Time
40 min
Servings
4
Calories
150
A refreshing frozen dessert recipe.
Ingredients
I found this wonderful recipe in Jay Solomon's 150 Vegan Favorites
and couldn't resist posting:
Mexican-Style Rice Pudding
2.5 cups rice milk
2 cups leftover white or brown rice (cooked)
1/2 cup white sugar
1/4 cup dark raising
1/2 teaspoon vanilla extract
1 whole cinnamon stick (NOT ground cinnamon)
1 (2-inch) strip of lime or orange peel.
and couldn't resist posting:
Mexican-Style Rice Pudding
2.5 cups rice milk
2 cups leftover white or brown rice (cooked)
1/2 cup white sugar
1/4 cup dark raising
1/2 teaspoon vanilla extract
1 whole cinnamon stick (NOT ground cinnamon)
1 (2-inch) strip of lime or orange peel.
Instructions
combine all ingredients. Cook over medium-low heat about 30-40
minutes or until mixture is thick. Stir frequently. Refrigerate
about 1 hour before serving. Remove cinnamon stick and citrus peel
before serving.
Laura's tip: If you use vanilla rice milk, you may find it necessary,
as I did, to reduce the sugar and omit the vanilla.
minutes or until mixture is thick. Stir frequently. Refrigerate
about 1 hour before serving. Remove cinnamon stick and citrus peel
before serving.
Laura's tip: If you use vanilla rice milk, you may find it necessary,
as I did, to reduce the sugar and omit the vanilla.
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Nutrition Facts
Per Serving (4 servings)| Calories | 150 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
Category
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